The aim of this study was to develop a rapid and accurate PMA-qPCR method to quantify viable Brochothrix thermosphacta in cold-smoked salmon. B. thermosphacta is one of the main food spoilage bacteria. https://www.roneverhart.com/Castello-di-Amorosa-Il-Barone-Napa-Valley-Cabernet-Sauvignon-2007/